Preheat oven to 325 degrees Fahrenheit. Line a mini muffin tin with paper liners or grease well with cooking spray.

Mix graham cracker crumbs with melted coconut oil until combined. Press about 1 teaspoon of mixture into the bottom of each muffin cup.

Beat softened cream cheese until smooth and fluffy. Add pumpkin puree, Greek yogurt, honey, pumpkin pie spice, and vanilla extract. Mix until well combined.

Add eggs one at a time, beating on low speed just until incorporated. Do not overmix to prevent cracking.

Spoon or pipe the cheesecake filling over the crusts, filling each cup about three-quarters full. Bake for 22-25 minutes until centers are just set but still slightly jiggly.

Turn off oven and crack the door open. Let cheesecake bites cool in the oven for 10 minutes, then remove and cool completely at room temperature.

Refrigerate for at least 2 hours or overnight before serving. Top with whipped cream or a sprinkle of cinnamon if desired.